http://www.dietitian.com/allergie.html

I haven't been able to eat eggs, ever since I was a baby. They make my
tongue and inside my mouth itches. I can eat chicken and sometimes, I
can eat foods with egg in them. But I can't seem to tolerate potato
salad. Do you have a recipe for egg-free potato salad?



An "itchy" mouth is most irritating and you should avoid all egg
containing foods. You should ask your doctor about recommendations for
severe allergic reactions.

Your "allergy" to eggs is probably to the egg white rather than to the
yolk. You don't say how old you are, but you seem to be aware of some
egg containing foods. As any person with a food allergy, you should be
an avid label reader. If whole eggs, powdered egg white or dried egg is
added, it should be listed with the ingredients. You should also avoid
foods with "vitellin" or "albumin" as they are parts of an egg. Your
intolerance for "foods with egg in them" is not unusual. Sometimes small
amounts of cooked eggs, especially yolks, are tolerated. But a meal,
which combines several foods containing egg, will have an accumulative
effect and your mouth will get itchy. Potato salad is one such food. It
usually has hard-boiled eggs and mayonnaise as ingredients. I found the
following egg-free potato salad and boiled mayonnaise recipe for you.

EGG-FREE POTATO SALAD

* 2 pounds sliced warm boiled potatoes
* 2 TBSP chopped chives
* 1/2 cup chopped celery
* 1/4 cup grated onion
* 1 TBSP cider vinegar
* salt and pepper to taste

Combine potatoes, chives, celery, onion, vinegar, salt and pepper. Stir
well and chill. Refrigerate while making boiled mayonnaise.

SPECIAL BOILED MAYONNAISE

* 1/2 TBSP flour
* 1/2 tsp. salt
* 1/4 tsp. dry mustard
* 2 tsp. sugar
* 1/4 cup cold water
* 3/4 cup boiling water
* 2 TBSP lemon juice
* 1 TBSP white vinegar
* 1/2 cup vegetable oil
* salt and pepper to taste

Combine flour, salt, dry mustard and sugar in a saucepan and stir to a
smooth paste with the 1/4 cup of cold water. Add the boiling water and
cook only until mixture is clear. Remove from heat and cool to lukewarm.
Add the lemon juice, vinegar and oil beating constantly. Season with
salt and pepper. Pour cooled boiled mayonnaise over potato salad. Makes
about 1 3/4 cups.

In recipes that call for egg, substitute one-half teaspoon of egg-free
baking powder for each egg omitted from the recipe. (Calumet Double
Acting Baking Powder is egg-free.) Egg is often used as a leavening
agent, which helps a cake to rise. The baking powder would create the
same effect as the egg. However, in recipes that use eggs for other
purposes, the baking powder would not be recommended. For instance, egg
is often used to dip foods prior to deep fat frying. In this case of an
egg based batter, the egg could be omitted and some baking powder could
be used with the flour or batter coating or omitted entirely.

I would not recommend using low cholesterol egg products like "Egg
Beaters" for persons with an egg allergy. These products usually contain
egg whites.

I would like to suggest three allergy cookbooks. (Most are milk, egg or
wheat free).

* "Cooking for People with Food Allergies", Home and Garden
Bulletin No.246, is available from the U.S. Department of Agriculture.
* "Quaker Oats Allergy Cookbook" is from Quaker Oats Company,
Merchandise Mart Plaza, Chicago, Illinois 60654.
* "Special Recipes and Allergy Aids" can be obtained from General Foods,
Consumer Center, 250 North Street, White Plains, New York, 10625.
--

Karen AKA Kajikit

Nobody outstubborns a cat.

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